One of Stompie’s two skin contact Chenin Blancs. This is from the ferrricrete-rich soils of Abbotsdale near Malmesbury. 7 days macerated on skins before pressing, and aged completely in concrete. Naartjie, flowers and zip.
“Stompie Meyer says he wants to make “energetic, artisanal, fun and creative” wines and he’s succeeding admirably.”
— Christian Eedes, Winemag
From vintage 2020, Johan “Stompie” Meyer has made the wines in his cellar at the new home of Mother Rock Wines, Platteklip Farm on the Piketberg Mountain in northern Swartland.
These are natural wines, with organic farming a foundation of the project. In the cellar, Stompie keeps things very simple: no additions—often not even sulphur. He reliers on a combination of the quality of the vineyard, the farming, picking early, and his skill in the winery to produce expressive wines of honesty and heart at ridiculous value.
These wines are some of the edgiest and most delicious in South Africa today.
There are vineyards being planted on the new farm that will eventually be used for this label in years to come.